Cream together the butter and sugar. Add egg, cream and pineapple. Line an oblong glass dish with waxed paper. Place a layer of fine graham cracker crumbs about 1/2″ deep on top of waxed paper. Pour pineapple juice and 1/2 of the pineapple mixture over the graham cracker crumbs. Top with chopped walnuts.

Using about 1/2 of remaining ingredients, add a second layer of graham cracker crumbs, pineapple mixture, and nuts. Complete with a third layer using the remaining ingredients.

Cover with a layer of waxed paper and refrigerator for at least 24 hours.